Pork and Soba Noodle Soup

Ingredients

• 2 tablespoons canola or peanut oil
• 2 boneless pork loin chops, thinly sliced into bite-size strips
• 1 tablespoon finely grated fresh ginger
• 2 garlic cloves, thinly sliced
• 1/4 yellow onion, finely chopped
• 1 tablespoon reduced-sodium soy sauce
• 6 cups low-sodium chicken broth
• 8 ounces dried soba noodles
• 4 ounces button or shiitake mushrooms, thinly sliced
• 4 green onions, thinly sliced, white and green parts separated
• Salt and freshly ground black pepper, to taste

Instructions

1. Heat 1 tablespoon of the oil in a large soup pot over medium-high heat. Add the pork in a single layer and cook for 3 to 4 minutes, turning once, until lightly browned and cooked through. Transfer it to a plate.
2. Add the remaining oil to the pot. Stir in the ginger, garlic, onion, and the white parts of the green onions. Cook for about 2 minutes, until fragrant and softened.
3. Add the soy sauce and chicken broth. Bring the broth to a gentle boil over medium-high heat.
4. Add the soba noodles and stir to separate them. Cook according to the package directions, usually 4 to 6 minutes.
5. During the final 3 minutes of noodle cooking, add the sliced mushrooms. Simmer until the mushrooms and noodles are tender.
6. Return the pork and any accumulated juices to the pot. Add most of the green onion tops and heat for 1 minute.
7. Taste and season with salt, black pepper, or an extra splash of soy sauce. Divide among four bowls and garnish with the remaining green onions.